Cold Stirred Noodles
by the Editors of Easy Home Cooking Magazine
Cite This!
Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Cold Stirred Noodles." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/cold-stirred-noodles-recipe.htm> 30 August 2008.
Cold Stirred Noodles
Yield: Makes 6 to 8 servings
Ingredients:
6
tablespoons soy sauce
2
tablespoons sesame oil
1/4
cup red wine vinegar
2-1/2
tablespoons sugar
1/4
to 1/2 teaspoon chili oil
1
pound Chinese-style thin egg noodles
1
tablespoon sesame oil
2
small carrots, shredded
1
bunch radishes, shredded
1/2
large think-skinned cucumber, shredded
3
cups bean sprouts
1
cup matchstick strips Barbecued Pork (recipe follows, optional)
4
green onions with tops, cut into 2-inch slivers
Thin cucumber slices for garnish
Preparation:
1.
For dressing, combine soy sauce, 2 tablespoons sesame oil, vinegar, sugar and chili oil in small bowl; mix well.
2.
Cut noodles into 6-inch pieces. Cook noodles according to package directions until tender but still firm, 2 to 3 minutes; drain. Rinse under cold running water; drain again. Combine noodles and 1 tablespoon sesame oil; toss lightly to coat. Refrigerate until ready to serve.
3.
Add carrots to saucepan of boiling water; cook 30 seconds. Drain. Rinse under cold running water; drain again. Repeat with bean sprouts.
4.
To serve, place noodles on large platter. Top with shredded cucumber, carrots, bean sprouts, radishes and pork; sprinkle with onions. Garnish, if desired. Serve with dressing.
Barbecued Pork
Yield: Makes about 8 appetizer servings
Ingredients:
1/4
cup soy sauce
2
tablespoons dry red wine
1
tablespoon brown sugar
1
tablespoon honey
2
teaspoons red food coloring (optional)
1/2
teaspoon ground cinnamon
1
green onion with top, cut in half
1
clove garlic, minced
2
whole pork tenderloins (about 12 ounces each), trimmed
Green Onion Curls (recipe follows) for garnish
Preparation:
1.
Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, onion and garlic in large bowl. Add meat; turn to coat completely. Cover and refrigerate 1 hour or overnight, turning meat occasionally.
2.
Preheat oven to 350°F. Drain meat, reserving marinade. Place meat on wire rack over baking pan. Bake 45 minutes or until no longer pink in center, turning and basting frequently with reserved marinade.
3.
Remove meat from oven; cool. Cut into diagonal slices. Garnish with Green Onion Curls, if desired.
Green Onion Curls
Yield: Makes 6 to 8 curls
Ingredients:
6
to 8 medium green onions with tops
Cold water
10
to 12 ice cubes
Preparation:
1.
Trim bulbs (white part) from onions; reserve for another use. Trim remaining stems (green part) to 4-inch lengths.
2.
Using sharp scissors, cut each section of green stems lengthwise into very thin strips down to beginning of stems, cutting six to eight strips in each stem section.
3.
Fill large bowl about half full with cold water. Add green onions and ice cubes. Refrigerate until onions curl, about 1 hour; drain.
This recipe appears in: Garnishes
